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The use of front face fluorescence spectroscopy to classify the botanical origin of honey samples produced in Switzerland

Food chemistry, 2007, Vol.101 (1), p.314-323

2007

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Characterization of Soil Water Content Using Measured Visible and Near Infrared Spectra

Soil Science Society of America journal, 2006-07, Vol.70 (4), p.1295-1302

2006

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Spectroscopic techniques coupled with chemometric tools for structure and texture determinations in dairy products

International Dairy Journal, 2003, Vol.13 (8), p.607-620

2003

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Prediction of sensory attributes of European Emmental cheese using near-infrared spectroscopy: A feasibility study

Food chemistry, 2007, Vol.101 (3), p.1121-1129

2007

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A review of the analytical methods coupled with chemometric tools for the determination of the quality and identity of dairy products

Food chemistry, 2007, Vol.102 (3), p.621-640

2007

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Determining the geographic origin of Emmental cheeses produced during winter and summer using a technique based on the concatenation of MIR and fluorescence spectroscopic data

European food research & technology, 2004-07, Vol.219 (2), p.184-189

2004

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Potential of visible and near-infrared spectroscopy to derive colour groups utilising the Munsell soil colour charts

Biosystems engineering, 2007-06, Vol.97 (2), p.131-143

2007

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Monitoring the molecular changes by front face fluorescence spectroscopy throughout ripening of a semi-hard cheese

Food chemistry, 2007, Vol.104 (1), p.409-420

2007

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On the Lie Algebras Associated with Pure Mapping Class Groups

Communications in algebra, 2011-07, Vol.39 (7), p.2290-2298

2011

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Effect of sonication and succinylation on rheological properties and secondary structures of date palm pollen protein concentrate

Rheologica acta, 2021-09, Vol.60 (9), p.543-551

2021

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Investigation at the molecular level of soft cheese quality and ripening by infrared and fluorescence spectroscopies and chemometrics—relationships with rheology properties

International dairy journal, 2005-06, Vol.15 (6), p.669-678

2005

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Classification of Soil Texture Classes by Using Soil Visual near Infrared Spectroscopy and Factorial Discriminant Analysis Techniques

Journal of near infrared spectroscopy (United Kingdom), 2005-08, Vol.13 (4), p.231-240

2005

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Effect of succinylation on the secondary structures, surface, and thermal properties of date palm pollen protein concentrate

Journal of food science and technology, 2021-02, Vol.58 (2), p.632-640

2021

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Characterization of Soil Water Content Using Measured Visible and Near Infrared Spectra

Soil Science Society of America journal, 2006-07, Vol.70 (4), p.1295-1302

2006

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Utilisation of a rapid technique based on front-face fluorescence spectroscopy for differentiating between fresh and frozen–thawed fish fillets

Food research international, 2006-04, Vol.39 (3), p.349-355

2006

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Contribution of fluorescence spectroscopy and independent components analysis to the evaluation of NaCl and KCl effects on molecular-structure and fat melting temperatures of Cantal-type cheese

International dairy journal, 2017-10, Vol.73, p.116-127

2017

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Front face fluorescence spectroscopy coupled with chemometric tools for monitoring the oxidation of semi-hard cheeses throughout ripening

Food chemistry, 2007, Vol.101 (3), p.1305-1314

2007

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Dynamic testing rheology and fluorescence spectroscopy investigations of surface to centre differences in ripened soft cheeses

International dairy journal, 2003, Vol.13 (12), p.973-985

2003

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Front-Face Fluorescence Spectroscopy as a Rapid and Nondestructive Tool for Differentiating Various Cereal Products: A Preliminary Investigation

Journal of agricultural and food chemistry, 2006-03, Vol.54 (6), p.2027-2034

2006

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The potential of combined infrared and fluorescence spectroscopies as a method of determination of the geographic origin of Emmental cheeses

International dairy journal, 2005-03, Vol.15 (3), p.287-298

2005

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Prediction of the rheology parameters of ripened semi-hard cheeses using fluorescence spectra in the UV and visible ranges recorded at a young stage

International dairy journal, 2006-12, Vol.16 (12), p.1490-1497

2006

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Chemical characterisation of European Emmental cheeses by near infrared spectroscopy using chemometric tools

International dairy journal, 2006-10, Vol.16 (10), p.1211-1217

2006

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Methods to evaluate egg freshness in research and industry: A review

European food research & technology, 2006-03, Vol.222 (5-6), p.727-732

2006

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Monitoring the geographic origin of both experimental French Jura hard cheeses and Swiss Gruyère and L’Etivaz PDO cheeses using mid-infrared and fluorescence spectroscopies: a preliminary investigation

International dairy journal, 2005-03, Vol.15 (3), p.275-286

2005

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Authentication of the Botanical Origin of Honey by Front-Face Fluorescence Spectroscopy. A Preliminary Study

Journal of agricultural and food chemistry, 2005-03, Vol.53 (5), p.1343-1347

2005

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The use of front face fluorescence spectroscopy to classify the botanical origin of honey samples produced in Switzerland

Characterization of Soil Water Content Using Measured Visible and Near Infrared Spectra

Spectroscopic techniques coupled with chemometric tools for structure and texture determinations in dairy products

Prediction of sensory attributes of European Emmental cheese using near-infrared spectroscopy: A feasibility study

A review of the analytical methods coupled with chemometric tools for the determination of the quality and identity of dairy products

Determining the geographic origin of Emmental cheeses produced during winter and summer using a technique based on the concatenation of MIR and fluorescence spectroscopic data

Potential of visible and near-infrared spectroscopy to derive colour groups utilising the Munsell soil colour charts

Monitoring the molecular changes by front face fluorescence spectroscopy throughout ripening of a semi-hard cheese

On the Lie Algebras Associated with Pure Mapping Class Groups

Effect of sonication and succinylation on rheological properties and secondary structures of date palm pollen protein concentrate

Investigation at the molecular level of soft cheese quality and ripening by infrared and fluorescence spectroscopies and chemometrics—relationships with rheology properties

Classification of Soil Texture Classes by Using Soil Visual near Infrared Spectroscopy and Factorial Discriminant Analysis Techniques

Effect of succinylation on the secondary structures, surface, and thermal properties of date palm pollen protein concentrate

Characterization of Soil Water Content Using Measured Visible and Near Infrared Spectra

Utilisation of a rapid technique based on front-face fluorescence spectroscopy for differentiating between fresh and frozen–thawed fish fillets

Contribution of fluorescence spectroscopy and independent components analysis to the evaluation of NaCl and KCl effects on molecular-structure and fat melting temperatures of Cantal-type cheese

Front face fluorescence spectroscopy coupled with chemometric tools for monitoring the oxidation of semi-hard cheeses throughout ripening

Dynamic testing rheology and fluorescence spectroscopy investigations of surface to centre differences in ripened soft cheeses

Front-Face Fluorescence Spectroscopy as a Rapid and Nondestructive Tool for Differentiating Various Cereal Products: A Preliminary Investigation

The potential of combined infrared and fluorescence spectroscopies as a method of determination of the geographic origin of Emmental cheeses

Prediction of the rheology parameters of ripened semi-hard cheeses using fluorescence spectra in the UV and visible ranges recorded at a young stage

Chemical characterisation of European Emmental cheeses by near infrared spectroscopy using chemometric tools

Methods to evaluate egg freshness in research and industry: A review

Monitoring the geographic origin of both experimental French Jura hard cheeses and Swiss Gruyère and L’Etivaz PDO cheeses using mid-infrared and fluorescence spectroscopies: a preliminary investigation

Authentication of the Botanical Origin of Honey by Front-Face Fluorescence Spectroscopy. A Preliminary Study

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